Fajita Fiesta! – Friday, September 26, 2008

Hey Young Chefs!

Mommy went to Baton Rouge to pick up Soleil, my 18 year old sister who goes to college at LSU. So Daddy and I cooked dinner for them. We made fajitas with all the fixings – cheese, lettuce, guacamole, and salsa. We also had fresh corn on the cob. Daddy grilled the fajitas and they came out tender and tasty. Yum! Yum!

Here I am, making my fajita wrap.

Delicioso! Cool kids cook so get creative in the kitchen.

Bon Appetit, Eliana

Spinach & Basil Egg Souffle – Thursday, September 25, 2008

Hey Young Chefs!

This morning, Mommy made us a delish breakfast dish – Spinach & Basil Egg Souffle. Talk about tasty! Yum! Yum! Here is her recipe. (Thank you, Mommy)

Spinach & Basil Egg Souffle
Ingredients:
1 tsp. olive oil
2 c. fresh spinach
1/4 c. torn basil leaves
1 c. grated Italian cheese blend (Mozzarella, Parmesan, Asiago, Fontina)
2 tbsp. chopped black olives
2 tsp. minced garlic
6 eggs
salt and pepper

Directions:
Preheat oven to 400 degrees. Saute’ spinach, basil, garlic, and olives in olive oil. Salt and pepper to taste. Once spinach and basil is completely wilted (2-3 minutes), place mixture in small casserole dish. Sprinkle 3/4 c. grated cheese. Scramble eggs (with water or milk). Pour egg mixture on top. Sprinkle top with remaining cheese. Bake uncovered for 15 minutes. Broil for 5 minutes or until top is golden brown. Cut into squares and place on top of buttered toast. Serves 4.

I loved Mommy’s souffle. I hope you do too!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Ladybug Pizzettas – Wednesday, September 24, 2008

Hey Young Chefs!

I took over dinner tonight and made my original recipe, “Ladybug Pizzettas.” Pizzettas are mini pizzas that are totally tasty. This is a vegetarian dish. Here’s my recipe:

Ladybug Pizzettas
Ingredients:
2 sheets of ready-made thin crust refrigerated pizza dough
1/2 c. pizza sauce
1/2 c. Italian blend (mozzarella, parmesan, asiago, fontina)
4 tbsp. chopped black olives
Fresh basil
Tomato slices

Directions:
Cut circles into pizza dough with large upside-down drinking glass. Place on pizza pan or cookie sheet. Spread sauce on pizza dough. Sprinkle cheese on pizza sauce. Place a large basil leaf on top of cheese. Cover with one tomato slice. Top with black olive ladybug dots. Bake in oven at 400 degrees for 12-15 minutes or until crust is puffy and golden. Makes 16-24 pizzettas, depending on the size of your pizzettas. Serve hot with side salad. Yum! Yum!

Here I am spreading the pizza sauce.

Now I am topping the tomatoes with chopped black olives. See my Food Notes journal next to me? I am following my own recipe!

Look at the finished Ladybug Pizzettas! They are delish! The tomatoes were tender and the pizza dough was crispy. Mommy says that they would make perfect party tapas (appetizers). The basil is the “secret ingredient” that makes these pizzettas awesome. Grown-ups, you’ll love that kids get tons of veggies on this one. Kids, it doesn’t even taste veggie-ish! Make plenty because the grown-ups will be sneaking extra pizzettas behind the kids’ backs! (I saw you, Mommy…)

I hope you enjoy this recipe. Yum! Yum!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Everything-In-It-Eggs – Tuesday, September 23, 2008

Hey Young Chefs!

Good morning! Today, I helped Mommy make breakfast for Daddy. We made “Everything -In-It-Eggs.” You’re probably asking, “What is that?” You can put anything you want into scrambled eggs. We put in last night’s dinner – grilled eggplant, ribeye steak, tomatoes, and sweet peppers. We added garlic, shredded cheese, and parmesan cheese for extra yum! yum! Here I am, adding the beaten eggs.

We didn’t have a breakfast tray so we made one. Take a cookie sheet and top it with a pretty placemat. Voila! Instant breakfast tray. We even had a vase with a flower. Look at this tasty breakfast!

Daddy was surprised and happy to eat such a scrumptious morning meal. Rise and shine!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Devil’s Food Monster Muffins – Monday, September 22, 2008

Hey Young Chefs!

Tonight for dessert, I made Devil’s Food Monster Muffins. These muffins are so yum! yum!, super simple to make, and low-fat too!

Here I am, licking the bowl. It’s safe because there are no raw eggs in the mix.

Devil’s Food Monster Muffins
Ingredients:
1 box super-moist devil’s food cake mix
1 15 oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees. Mix pumpkin and cake mix until fluffy. Spoon into muffin pan.

Batter will rise, creating mega muffin tops. Bake 20 minutes. Makes 12 monster muffins.

Mmmm. Mmmm. Delish!

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Grilled Eggplant Steak Roll-ups – Monday, September 22, 2008

Hey Young Chefs!

Tonight for dinner, we made grilled eggplant steak roll-ups, stuffed sweet peppers and garlic polenta patties. The other day, when I was researching recipes, I was inspired by a recipe in Rachael Ray’s Yum-O Family Cookbook. She had a recipe for grilled eggplant steak roll-ups. Of course, Mommy and I made our own version.

Here I am cutting the sweet peppers.

Mommy cored the peppers (taking out the insides) and I stuffed them. When you work with peppers, be sure not to touch your face. If you are working with very spicy peppers, you might want to work with gloves.

Look at how yum! yum! our dinner turned out!

Here’s our recipe if you would like to try it.

Grilled Eggplant Steak Roll-Ups
Ingredients:
Large slices of eggplant steaks (1/4 inch thick)
1 1/2 lbs. boneless ribeye (or your favorite steak)
1/2 c. fresh spinach
1/4 c. fresh basil
1 small vine-ripened tomato, diced
Grilling seasoning
Olive oil
Salt & pepper
Grated cheese (optional)

Directions
Season both sides of the steaks. Set aside. Brush both sides of eggplant steaks with olive oil, salt and pepper. Grill eggplant until soft. Grill steak to desired temperature. Let steak rest and then cut into thin strips. Layer spinach, basil, steak, and tomato on top of eggplant. Roll up and fasten with toothpick. Top with grated cheese.

Great sides: Grilled stuffed sweet peppers (stuffed with cheese) and garlic polenta patties (sautee’ polenta patties with olive oil, minced garlic, salt and pepper).

Remember, cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana

Butterfly Waffle – September 21, 2008

Hey Young Chefs!

This morning, I had a Daddy/Daughter breakfast treat. I ate a butterfly waffle at a restaurant called Parrot Pete’s. The wings are made of two pieces of waffle, the body is made of whipped cream topped with chocolate sprinkles, and the eyes/antennae are made of maraschino cherries. You can even make this at home! (Sssssh. Don’t tell anyone but you can even use frozen waffles!) This would make a great breakfast-in-bed for your parents. After you serve this yum! yum! meal, you can ask for a bigger allowance.

Get buggy about breakfast! Get creative in the kitchen!

Bon Appetit, Eliana

What’s Cookin’ at the Library?!

Hey Young Chefs! Today, Mommy took me to the library and I got my very own library card. Now I can check out books all by myself.

You might ask, “What does going to the library have to do with cooking?” Plenty! The library is a great place for ideas. I checked out cookbooks and even a book on becoming a chef. Besides, if you want to work in the kitchen, you have to be a good reader so you can read and write recipes.

So go to the library and cook up a brainstorm by checking out some good books. Get creative in the kitchen!

Bon Appetit, Eliana

Fruitylicious Yogurt Parfaits

Fruitylicious Yogurt Parfaits

Hey Young Chefs! This is a delicious after-dinner dessert or early morning breakfast.

Ingredients
1/2 c. vanilla yogurt for each serving
Strawberry halves
Raspberries
Bananas
Dollop of whipped cream

Directions
Pour a layer of yogurt in the bottom of a clear glass. Place several strawberries on top of the yogurt. Pour another layer of yogurt on top of the strawberries. Place several raspberries on top of the yogurt. Pour another layer of yogurt on top of the raspberries. Finally, place several banana slices on top of the last layer of yogurt. Top with a dollop of whipped cream. Garnish with a strawberry, a couple of raspberries and a banana slice. Yum! Yum!

Get creative in the kitchen!

Bon Appetit, Eliana

Eliana’s Shopping Tips for Grocery Trips

Eliana’s Shopping Tips for Grocery Trips

Hey Young Chefs! Today, I am going to give you some shopping tips for those important grocery trips.

• Always have a list. A list helps you to remember what you want to buy and helps you remember not to overbuy. (Are you listening, Mommy?) You can help your parents plan the shopping list. I always make the shopping list for my mom and check off the list as we shop.

• Bring fabric grocery bags. Bringing your own grocery bags helps the environment. You use less plastic. That means less plastic goes in the garbage. That means less plastic goes into our earth. That means our earth can last longer. Tip: When you unload the groceries, put the bags back in the car (so you don’t forget them for the next grocery trip).

• Shop with coupons. Young chefs, this is fun. Help your parents cut out coupons from all the newspapers and flyers. Coupons help you save money. Organize your coupons and keep them in the car.

• Buy fresh fruits and veggies. Fresh food tastes better and it’s better for you.

• Bring home one special treat. We always like to have something yum! yum! for dessert. A dollop of whipped cream or shaved chocolate on a dessert makes it more special. Tonight, we made “Fruitylicious Yogurt Parfaits.” But sometimes, you just need to have that ice cream sandwich!

Here I am checking out at the grocery store. I just love self check-out!

Have a great time at the grocery store! And remember, get creative in the kitchen!

Bon Appetit, Eliana